AuthorSylvie Cousineau
Rating

Pascal Miche - www.omerto.com

Yields1 Serving

 1 kg (2.2 lb) roast of pork
 (2 cups) Omerto Moelleux
 400 (14 oz) dehydrated wild mushrooms
 125 ml (1/2 cup) 35/100 cream
 30 ml (2 tbsp) butter
 3 French shallots, chopped finely
 Parsley, chopped finely, for garnishing
 30 ml (2 tbsp) apple jelly

Serves 4 - 12 hours ahead
1

Rehydrate mushrooms for 12 hours in half the Omerto Moelleux; refrigerate in a covered dish to retain aromas.

2

Marinate roast of pork in remaining Omerto Moelleux.

Preparation
3

Preheat oven to 180°C (350°F)

4

Place roast in roasting pan with a dab of butter underneath; season with salt and pepper.

5

Roast 1hr15 minutes.

6

In saucepan, melt shallot in butter; add rehydrated mushrooms and cook until tender.

7

Add liquid from marinade (Omerto Moelleux) to mushrooms and simmer 15 minutes until reduced.

8

Add apple jelly and 35/100 cream, stirring, until thick.

9

Add finely chopped parsley just before serving.

10

Serve with scalloped potatoes or gratin dauphinois.

Category

Ingredients

 1 kg (2.2 lb) roast of pork
 (2 cups) Omerto Moelleux
 400 (14 oz) dehydrated wild mushrooms
 125 ml (1/2 cup) 35/100 cream
 30 ml (2 tbsp) butter
 3 French shallots, chopped finely
 Parsley, chopped finely, for garnishing
 30 ml (2 tbsp) apple jelly

Directions

Serves 4 - 12 hours ahead
1

Rehydrate mushrooms for 12 hours in half the Omerto Moelleux; refrigerate in a covered dish to retain aromas.

2

Marinate roast of pork in remaining Omerto Moelleux.

Preparation
3

Preheat oven to 180°C (350°F)

4

Place roast in roasting pan with a dab of butter underneath; season with salt and pepper.

5

Roast 1hr15 minutes.

6

In saucepan, melt shallot in butter; add rehydrated mushrooms and cook until tender.

7

Add liquid from marinade (Omerto Moelleux) to mushrooms and simmer 15 minutes until reduced.

8

Add apple jelly and 35/100 cream, stirring, until thick.

9

Add finely chopped parsley just before serving.

10

Serve with scalloped potatoes or gratin dauphinois.

Roast Pork, Omerto and Wild Mushrooms

This post is also available in: French

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